Bargee rolls (sephardic appetizer)

Yield: 16 Servings

Measure Ingredient
4 cups Cooked mixed vegetables (fresh; frozen or canned)
2 tablespoons Dried sweet pepper flakes
1 tablespoon Dried parsley flakes
3 tablespoons Oil
1 cup Chopped onions (fresh or frozen)
1 large Clove garlic; minced
2 tablespoons Tomato paste
4 tablespoons Curry powder -or-
3 tablespoons Curry paste
2 tablespoons Liquid from vegetables
1 teaspoon Garlic salt
2 teaspoons Sugar
1 teaspoon Cumin seeds; coarsely crushed -or-
2 teaspoons Ground cumin
1 \N Loaf sliced sandwich bread; trimmed
\N \N Oil for frying
½ cup Mango chutney; drained and chopped
¼ teaspoon Crumbled dried red chilies
1 cup Yogurt or sour cream
1 teaspoon Minced coriander leaves


From: Ruth Heiges <heiges@...>

Date: Sun, 11 Aug 1996 16:00:22 +0300 (IDT) If you are using canned vegetables (you will need two 1-lb cans), drain the vegetables and save 2 Tbsp of the liquid. If you are using fresh or frozen vegetables, save the same amount of liquid (2 Tbsp) in which they have been cooked.

Soak the sweet pepper flakes and parsley in water until they are soft. Then drain off any excess liquid.

Heat the oil in a skillet until it is sizzling and add the onions and garlic and fry until they are golden brown.

Blend the curry powder or paste with the tomato paste. Mix with the 2 Tbsp vegetable liquid and add to the pan with the onions and garlic. Add the garlic salt, sugar and cumin. Stir over low fire until the mixture is very thick and smooth (5-10 minutes).

With a wooden spoon, carefully fold in the drained vegetables. Heat through. (Served cold, this vegetable curry makes an excellent summer luncheon course and is enough for 4 servings.) Cool the vegetable curry. Then place about 1 teaspoon of it along one side of each bread slice. Use a flat knife such as a butter knife to press the filling flat. Roll in the filled side of the bread, using fingertips to secure the roll. Then continue rolling as tightly as possible. This is to prevent the bread from uncurling during frying.

Fasten the rolls with toothpicks and fry them in hot oil until golden brown. Drain, cut each roll in half, and serve at once with chutney dip.

The rolls may be frozen before frying by placing them on a cookie sheet in the freezer. When they have frozen, transfer to a freezer bag or container for future use.

Chutney Dip: Combine chutney, chilies and yogurt or sour cream. Sprinkle with minced coriander leaves. Chill.

Memoirs & Menus, Georges Spunt

JEWISH-FOOD digest 313

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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